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Cited by 1,075

The DOI matches its Crossref record.

Egg Science and Technology

·1986
DOI 10.1007/978-1-349-09142-3
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Abstract

The complex chemical and nutritional science of eggs, their production, marketing, and use in foods are discussed for college students, nutritionists, scientists, and managers in the egg products industry. Science and technology have been used and can be used to provide better egg products to consumers. Various effects of farm production on product quality are considered. Material covered includes current knowledge on: identification and preservation of egg shell quality; microbiology, chemistry, and nutritive value of eggs and egg products; merchandising eggs in supermarkets; egg breaking; freezing, pasteurization, desugarization, and dehydration of egg products; quality control and product specifications; and functional properties in foods. US patents concerning egg products, processing, and equipment are provided, and the early history of the egg product industry is traced with a discussion of several notable technological advances. (wz)

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Metadata

Publisher
Macmillan Education UK
Published
1986
DOI
10.1007/978-1-349-09142-3
OpenAlex
W1498703985
Cited by
1,075
References
0
FWCI
19.34
Type
book
Language
en
Open access
closed

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CoChat. (2026). Citation check: Egg Science and Technology. https://app.cochat.ai/papers/10.1007/978-1-349-09142-3
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Egg Science and Technology. (1986). https://doi.org/10.1007/978-1-349-09142-3

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Bibliographic data: Semantic Scholar, OpenAlex, Crossref.

Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).

Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.